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Sunday, March 18, 2012

“Yeast Bread Seminar, Pt. XXV: ‘White Dinner Roll Yeast Bread Dough—Bowknots to Delight your Guests and make your Cash Registers Ring’ by Chef Pedro R. Munoz”



As with the past twelve days, we’ve been presenting the Doors to you for your listening enjoyment and now that we’ve completed their official albums, we enter the realm of the long-lost live treasure trove of albums that was always said not to exist when suddenly, they started coming out!  Their TWENTY-NINTH album—“Backstage and Dangerous: the Private Rehearsal”—was released in 2002 and was another great retrospective live album by one of rock’s greatest bands ever!  You’ll definitely want to buy this one NOW!  [Unfortunately, the link may no longer be possible due to the fact that the Amazon.com Associates’ Program’s status is up in the air due to the fact that our home base is in California—you can still go there and BUY it!] Thank you, the Elemental News of the Day.




                                                                                 




Here's the countdown to December 21, 2012: from today, we have 279 days to go until the End of Days, the End of Time, Armageddon, and the End of the Mayan Calendar!  Everybody, beware!






                                                                                            


STINKBUG 2012


                                                                                          






Chef Pedro R. Munoz

END Commentary 03-19-2012

Copyright © 2012 by MHB Productions

Word Count: 2,067.



CULINARY POLITICS



ELEMENTALNEWSOFTHEDAY.BLOGSPOT.COM-STINKBUG—THE HEADLINES

Elemental News of the Day Commentary-Opinion-Sports-Foodservice for Monday, March 19, 2012 by Chef Pedro R. Munoz

YEAST BREAD SEMINAR, PT. XXV

 Yeast Bread Seminar, Pt. XXV: ‘White Dinner Roll Yeast Bread Dough—Bowknots to Delight your Guests and make your Cash Registers Ring’ by Chef Pedro R. Munoz



Bakersfield, CA, 03-19-2012 M: Hello, my friends, it’s been quite awhile since last I was here, October 2011, I believe and here I am back and going to do something I always enjoy doing: making yeast bread doughs, especially rolls.  Nowadays, it’s definitely a lost art as more and more food and beverage managers are buying their bakery products from their purveyors rather than hiring someone who knows how to do the job right.  More and more cooks in today’s culinary world have no idea as to how to bake muffins, let alone yeast bread so the chef has to seek his bakery products somewhere else.  I find this to be very tragic because baking is one of the fine arts that always kept me employed when others were being laid off.  The sad thing is that so many of the purveyors like Sysco, S. E. Rykoff, and U. S. Foodservice have products that are of excellent quality whether it’s breads that have already been baked or frozen dough shaped or unshaped.  Virtually anything can be bought nowadays like soups, desserts, cookies, and beverage mixes that are equal to, if not better than what an individual can make.  I find this to be terribly sad as I miss the individuality of things made from scratch by a human being.   

So, this entire week will be devoted to making bread the old-fashioned way by hand using only a mixer and an oven and our famed Brick Method.  Whether or not you’ll ever use any of what we do here today, I do hope that you’ll at least do it at home so you can say that you have baked breads from scratch.  Note: we’re going to be using FRESH CAKE YEAST (I prefer the Budweiser brand) but there are others like SAF Yeast and Active Dry Yeast.  You can find the conversions elsewhere online or just look on the packages.  The reason I like FRESH CAKE YEAST is because of its distinctive smell, its feel, and its flavor.  Try to find it, you’ll be pleasantly surprised by the finished product.

(#116) WHITE FLOUR DINNER ROLLS (BOWKNOTS)





Yield:  18 rolls  / Mis-en-place: 1.5-2 hours:




Qty.
Measure
Item
Other
2
Tablespoons
Tepid water

1
Ounce
Budweiser fresh cake yeast

.5
Cup
Warm milk

1
Each
Large AAA egg

3/8
Cup
Honey

1.5
Teaspoons
Salt

.25
Cup
Vegetable oil

2.75
Cups +
Bread flour

Yellow cornmeal (see step #1)

The Finish:
1
Each
Large AAA egg, beaten

2
Tablespoons
Milk

Seeds of choice: poppy, sesame, millet, etc.)
Optional



Method:

1.      Mis-en-place: have everything ready with which to work!

2.      Combine the tepid water and yeast in the bowl of an electric mixer equipped with a dough hook and begin mixing on low speed.  Have the other ingredients ready and be sure to beat the egg until frothy and then force through a fine-meshed sieve into a container. Spray a sheet pan with PAM or some such other food release spray, line with a sheet of parchment paper, spray with PAM, and sprinkle with plenty of yellow cornmeal and set aside.  Preheat oven to 300°F for the time-being.

a.      Note: you can also make rolls in a variety of shapes such as fantans, cloverleaves, etc., that would use a small muffin cup pan.  The size for rolls such as these would be a muffin pan that has cups no larger than .5-cup because the rolls will expand amazingly large while the bottoms remain small.  How you do it is up to you.

3.      Add the milk, egg, honey, salt, and oil to the yeast mixture and blend together well.  Then, begin scaling in the bread flour along the sides of the bowl, bit-by-bit, until it’s all used up. Begin with the 2.75-cup measure but you might need to add more due to the time of year, the kitchen’s humidity, or the quality of the flour.  This is the imprecise part of yeast bread baking—the amount of flour used can vary each and every time; that is why you need to become adept at reading what’s going on with the dough as you shall soon see.

4.      As mentioned above, this is what we must do: continue adding flour while mixing on low speed until the dough climbs off the sides of the bowl and onto the dough hook and remains there as it continues to rotate slowly about the bowl. If it pulls back onto the sides of the bowl, continue adding flour until it remains on the hook for about ONE minute—then stop mixing, and scoop the dough out onto a lightly-floured work bench.

5.      Rub your hands with flour and sprinkle more atop the dough and begin to knead it. Knead it firmly until smooth and elastic to the touch—about 4-8 minutes. This is firm dough so you have to knead it briskly but if too firm, knead in a little warm water on your fingertips but don’t go overboard and get it sopping wet.

6.      When it’s somewhat smooth and springy, form it into a ball and place inside a metal bowl or pot that’s about twice the size of the dough ball and flour lightly top, bottom, and sides. Cover with a slightly moist cloth and set it someplace that’s relatively warm and free of drafts so that it can proof. Take care not to shake it or to jiggle the bowl and allow it to double in size, about 40-45 minutes but keep an eye on it. Preheat your standard oven to 400°F (convection oven to 350°F) and place a pot of water over a low flame. Have a couple of fire bricks ready but don’t place atop an open flame—yet.

7.      When the dough has doubled in bulk, punch it down and then using a rolling pin, begin rolling it out on a lightly-floured surface until it’s about an inch thick.  Begin cutting 18 equal-size pieces with a dough knife.  If you have a measuring scale, this will simplify the process but if not, try to keep them as equal as possible.

a.      Note: this step is where you would decide what sort of roll you’re going to make.  Since we’re cutting it into pieces, this means we’re going to form shapes that can either be baked on the sheet pan or in the baking cups of the muffin pan (note: you should always spray the muffin pan thoroughly with PAM inside the cups and on the top before using). The only roll that wouldn’t be rolled out and cut into pieces at this stage is if we were making FANTANS.  These require a series of steps in which the dough is folded several times.  We are going to make a BOWKNOT today.

8.      When you have them, moisten your fingers and using a lightly-floured work surface, begin quickly rolling each one into a long log and then fold it into a BOWKNOT.  Place them on the sheet pan about 2-inches apart.  If you need two pans, so be it. When you have all of the rolls, cover them with a dry cloth and place somewhere that it’s warm but not overpoweringly hot—like a high kitchen shelf.

9.      Allow the rolls to double in bulk.  In the meantime, heat the bricks to red hot and bring the water to a boil.  Take the second egg and the cold water and whisk together until frothy—force through a fine-meshed sieve into a small bowl and get out a sanitized foodservice paint brush.  When the rolls have almost doubled in bulk, brush liberally with the eggwash mixture and then brush again.

10. After 3-4 minutes, remove the bricks and water from the oven and keep baking the rolls. Usually, white flour dinner rolls take about 10-15 minutes as with the oven spring, achieved from the steam, they’re up, ready to explode.  They bake quickly due to the eggs and turn a golden-brown with a darkened top.  The finished product is simply beautiful—these are some of the best rolls one will ever see.

11. When golden-brown, remove from the oven and place on a cooling rack.  Brush with melted butter using the brush you used for the eggwash that’s been rinsed out thoroughly so as to remove all vestiges of raw egg from it.  Allow to remain on the pan for another 2-3 minutes and then remove and place directly on the rack or serve right away.

12. You can freeze leftovers but these are best if used as soon as possible. Eat ‘em all up!

These were the first roll dough I ever learned and I must admit, it took me time to master it.  When I finally understood the science of making yeast breads, my eyes were opened.  I suggest reading any of James Beard’s books on bread-making, the man was a master.                                             Double Bow-Knot Formation:
                                                         Bow-Knot Formation #1

                                                                                                 
                                                     Bow-Knot Formation #2

                                                              Bow-Knot Formation #3   

                                                              Bow-Knot Formation #4

                                                                   Second Bow-Knot Formation:

                                                             Bow-Knot Formation #5

                                                                Bow-Knot Formation #6                                                                                                          






     Bow-Knot Formation #7       

                                                   Traditional Bow-Knot Formation:    

                                                                                              
                                      ---------------------------------------------                                     

As always, we have a great time around here and that is why we want all of you to become a part of the organization by submitting articles to us for inspection and full-credit.  It is a great thing if you would do this as it’s a symbiotic relationship: we give you the space to share your recipes and in return, you send us more and more people who will hopefully become dedicated followers of the END.  In this day and age of multi-diversity across the Internet, it is important that the voices of more and more people from all walks of the foodservice profession are heard—join us. We urge our readership to write to us and leave comments and if there are any of you, who would care to write an article for us, please get in touch via Magnolia Hilltop Brewers, P.O. Box 20669, Bakersfield, CA 93390-0669.  We obviously don’t pay anything but you will be given a full byline and that’s worth its weight in gold.  We want as many people who want to write to be able to do so and we believe that by presenting a forum for our fellow chefs, we are doing something for our beloved industry.  We love diversity and hope to add new and different authors to our pantheon of chefs, food and beverage directors, and culinary professionals.  Come on and join us, it’ll be fun! Expect that when all of us have run through our cycle, we will be introducing some brand-new talent or so I’m told.

Please remember to avoid doing business with AARC Technology in Bakersfield, CA.  These people don’t care about the small customer anymore but instead put all of their attentions onto their corporate customers. It’s sad to not remember why one has the success they do or from where it came.

Well, Day Number One has come to an end and that’s good: it means we have just six more to go and then I will be back to enjoying my semi-retirement in my lovely hometown of San Diego, CA.  I have worked in different cities around the state of California but always find myself returning to my home because of its beauty, it’s simplicity, and its small-town feel.  We are like nowhere else in the state, sort of an oasis on the southern border and life would be grand if we could get an NBA team again and maybe even a NHL team.  Sure, we have the Chargers and the Padres but big whoop!   We need to become like our northern neighbor, Los Angeles, and have the full grouping.  Oh, I can’t forget the fact that we do have an MLS team here in town which makes all of my Hispanic brothers go nuts but I’ve never been a big fan of soccer, I’ve always considered it to be a woman’s game.  I don’t mean to offend any of you macho types that think it’s the greatest sport around, I accept what you say but I’m entitled to my opinions.  We will be back tomorrow for more exciting yeast bread doughs!      

 Anyhow, let us close with this impassioned plea—please leave some comments and/or become a follower and why not spend some money and purchase an album by the DOORS and/or buy a cookbook from Amazon.com—we want to make some money here so help us out by buying something!  We are allied with them and are pleased to market their merchandise! See you next time around! Bye!  

Thank you!

Pedro Munoz

Executive Chef Pedro Munoz
CEC, American Culinary Federation, Inc.


This is me at an awards dinner in San Diego for the Chefs de Cuisine in 1978. I began my culinary career in the 1950's and had the good fortune of working with many different chefs before meeting my good friend, Stinkbug, in the mid 1980's in Bakersfield. I am still working part-time in my semi-retired years in my home town in San Diego, CA.

---30---

The END Commentary for Monday, March 19, 2012 by Chef Pedro R. Munoz



Please note that everyone who writes for the Elemental News of the Day is their own person entitled to their own opinions, attitudes, and insanity so does not necessarily speak for all of us.  Thanks, Stinkbug.

REFERENCES:

This original essay was written by the one-and-only Chef Pedro R. Munoz.



Recipe created by Chef Pedro R. Munoz on April 04, 1974 in San Diego, CA.

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STINKBUG AT THE COUNTDOWN TO THE END DAYS

                                                                                                                                                                 
This is #1394 a 20” x 16" original oil painting by Beverly Carrick entitled, “Karen’s Dragon.’" It's among her more beautiful works and is available for sale. You can see much more of her work at her Website, located at http://www.beverlycarrick.com or at Brian Carrick's Facebook page. At her Website, you will see not only more original oil paintings but also lithographs, giclees, prints, miniatures, photographs, and even her award-winning instructional video entitled, "Painting the Southwest with Beverly Carrick." Beverly has been painting for more than 60 years and is known around the world. Her work hangs in private and public galleries and is followed by a great many fans that circle the globe. We urge you to go to her Website NOW and view her work. It's possible that you will find something you like and will want to buy it for yourself, a friend, a loved one, or a neighbor! You will not be disappointed so please: do yourself a favor and go there IMMEDIATELY! Thank you, the Elemental News of the Day!

Web Pictures VII

                                                                                   




PLEASE NOTE: WE HAVE BEEN STYMIED BY THE CALIFORNIA LAW TAXING THE INTERNET AND UNTIL WE CAN BEGIN POSTING LINKS TO AMAZON.COM AGAIN, YOU WILL HAVE TO GO THERE YOURSELF.  BE SURE TO WRITE GOVERNOR JERRY BROWN AND TELL HIM HE’S WRONG FOR WHAT HE’S DOING.  HE’S CRIPPLING BUSINESS BUT OF COURSE, HE KNOWS THAT! THANK YOU, THE ELEMENTAL NEWS OF THE DAY.















CAVEAT:

NOTE: EVERYONE WHO WRITES FOR THE ELEMENTAL NEWS OF THE DAY DOES SO UNDER AN ALIAS DUE TO FREQUENT OPINIONS THAT MIGHT NOT ALWAYS BE ACCEPTABLE AT THEIR PLACES OF EMPLOYMENT. THANK YOU, Moses Scharbug III.




                                                                           



                                                                                   
Magnolia Hilltop Brewers and What's Cookin' Productions Trademark of Quality and Symbol of Integrity. Copyright 03-13-2012, all rights reserved. No unauthorized reproductions of any of this material are permissible unless granted by written permission. Thank you, the Elemental News of the Day.

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Beer: Smokehouse.






























                                                                                       
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Tags:

Pedro Munoz, Yeast Bread Seminar, Bread Seminar, Yeast Rolls, Sweet Breads, Classic Bakery Recipes, Gourmet Breads, Bakery Recipes, Breads, The Doors, Egg Doughs, Shaped Rolls, Bowknots,








                                                                                      
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